In Season: Kale

It's a shame that so many varieties of kale wind up as garnish on a plate, because the truth is, this dark, tender green tastes divine. Unlike iceberg lettuce, this sweet relative of cabbage happens to be loaded with nourishing nutrients. While the leaves are often available year-round, the peak of kale's season is in the Fall and Winter, so right now it is abundant at the market. To find out what to look for in kale, read more.

Fresh kale will have a deep green hue and moist, hardy stems.

Avoid leaves that are wilted, browned, or have small holes in them. The kale should be displayed in a cool environment, as it does not react well to heat.

Take the time to select smaller leaves; they are younger and will be more tender.

Store refrigerated, wrapped with a damp paper towel in a plastic bag, for no more than several days. When ready to use, soak in water to rid of sand or dirt.

I LOVE KALE!!!
I shared my love of kale with my nephews and now they love kale.
My nephews shared their love of kale with their mom and now she loves kale.
My sister prepares kale and kale dishes about two or three times a week and now my nephews don't much like kale anymore.

i love Kale. I will be checking out the link for that recipe toscano something. My sister makes kale as a sid dish. I know she makes it will a sateed red bell pepper and I think she uses white wine vinegar and lets it simmer. It is fantastic.

Here in the Netherlands one of the few traditional winter dishes is boiled potatoes and curly kale (that has experienced frost or has been frozen in your freezer) mashed together, eaten with smoked sausage and baked speck. Hmmm, one of my favourite winter dishes!

i only recently began to have kale more since i've learned about the vitamins that i'm getting from it. being severely anemic, my doctor was always recommending things to me, and i hadn't considered kale before since i've also only seen it as a garnish for the most part.
thanks for the tips on how to select a good bunch